The Graham Cracker Swap For A Toastier S'mores Experience
If you love smashing roasted marshmallows between graham cracker cookies for the classic known as s'mores, we have another recipe for you to try.
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Why It Pays To Marinate A Cut Of Meat In Yogurt
Some marinades will toughen the meat instead of tenderizing it. So, where you have the potential for rubbery meat with some marinades, you don't with yogurt.
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Canned Biscuits Are An Easy Option For Quick Mini Pizzas
Step aside, English muffin pizzas. There's a new sheriff in town, 'canned biscuit pizzas.' Shaking in your cowboy boots? You should be (with excitement).
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Consider The Weather Before You Make Homemade Saltwater Taffy
If you don't see yourself taking a beach vacation anytime soon, you don't have to resort to the low-quality, bagged store-bought variety when a craving arises.
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The Trusty Tactic To Keep Reheated Mashed Potatoes Moist
If you're reheating mashed potatoes, here's the trusty tactic to keep reheated mashed potatoes moist.
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The Sushi Anthony Bourdain Avoided At All Costs
Don't compromise on quality. See Anthony Bourdain's advice for enjoying fresh sushi by avoiding discounted options and how to spot dodgy ingredients.
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The Last Thing To Do Before Throwing Away An Old Loaf Pan
If you, like many bakers, get sentimentally attached to your bakeware, this is a great second life for your rusted or warped loaf pan.
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The Preventable Mistake We All Make With Big Batch Frozen Foods
While making big batches of frozen foods is a convenient step in the kitchen, don't make this mistake to forfeit all your effort. Here is how you can avoid it.
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Aaron Franklin Says This Temperature Mistake Ruins Your Brisket's Texture - Exclusive
Barbecue maestro Aaron Franklin reveals the key temperature mistake ruining your homemade brisket. Master the art of perfecting this succulent dish.
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25 Queer-Owned Vegan Spots In The US You Need To Try
These queer-owned vegan eateries, ranging from pop-up eateries to bars, cafes, and bakeries, are gradually reshaping America's culinary landscape.
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The Ingredient David Chang Adds For Flavorful Steamed Vegetables
David Chang encourages home chefs to experiment with seasonings. But when it comes to making delicious sides of vegetables, he delivers an even simpler option.
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The Best Alternative To Grilling Burgers With The Same Great Char
For whatever reason, if you don't have access to a grill to get your burgers ready, there is a way in your kitchen to get a similar char on your meat.
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Alton Brown's Trick For Flattening Burger Meat And Maintaining Structure
Alton Brown said if you don't have a meat mallet or rolling pin and need to pound or roll meat into a flattened, thinner version of itself, you can use this.
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The Best Type Of Onion To Serve Raw On Burgers
A slice of raw onion can really do wonders for the flavor of your burger and other stacked ingredients. Here's the best type you should serve with your patty.
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The Go-To Cut Of Pork For Traditional Carnitas
Perfect carnitas come from tender, flavorful slow-cooked pork. Discover the key cut, traditional techniques, and modern tips for succulent results.
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25 Delicious Ways To Hack Your Philly Cheesesteak
The Philly cheesesteak has been reimagined as everything from quesadillas to casserole, and it's a mesmerizing taste that begs to find its way into your tummy.
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The Measurements To Consider Before Swapping Dry Yeast For Fresh
Before you make the swap of fresh yeast for dry, take into account these measurements. Here are the ratios to remember for all of your favorite baked goods.
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Why David Chang Adds 7UP To His Kimchi Recipe
We let you in on David Chang's secret to the perfect water kimchi - a somewhat misleading name for this refreshing twist on a traditional Korean favorite.
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The Absolute Best Pan For Toasty Pineapple Upside-Down Cakes
A toasty pineapple upside-down cake results from the kind of pan it is baked in. Here's the best option that will provide caramelized, delicious results.
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The Microwave Mistake That Always Leaves Cauliflower Undercooked
Cauliflower is a shape-shifting superfood. From rice to pizza crust, uncover its culinary versatility and the key to getting it just right in the microwave.
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You Should Pay Attention To Muscle Fibers Before Cooking A Cut Of Beef
Assessing the thickness of muscle fibers in a cut of beef will clue you into just how much jaw power you will need to chew on it, so you should pay attention.
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The Dried Ingredients David Chang Uses To Flavor Rich Stocks
David Chang says using these two dried ingredients to make a super tasty stock that's both savory and deeply-flavored is 'like making your own bouillon cube.'
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All Your Questions About Soaking Potatoes, Answered
We are prepared to answer all your questions about soaking potatoes, from all the whys, whats, and whens, all the way to the last flavorful detail.
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The Filipino Vinegar-Based Dipping Sauce You Need To Know About
If you're looking for a new condiment to add to your repertoire, look no further than this versatile and delicious Filipino dipping sauce called sawsawan.
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The Simple Trick For Ensuring Better Eggs En Cocotte
With a fancy-sounding name like eggs en cocotte, you may think they require an advanced cooking degree to tackle. But they're actually pretty easy.
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Italy's Salsa Verde Is A Salty Sauce You Should Know About
While it may not be as well-known as the Mexican version, Italian salsa verde has a delicious and distinct tangy flavor that's just as versatile.
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17 Butter Hacks You Need To Know
Here are some of the tips and tricks you need to know when working with butter for baking, cooking, and everything in between.
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